First, make the tomato masala. Finely chop the tomatoes, red onion, green chiles, and cilantro.
Combine them in a serving bowl with the salt and lime juice.
Stir well and refrigerate until ready to serve—the flavors will meld and deepen over time.
To begin the papadums, preheat your oven to 300°F / 150°C.
Line two large baking sheets with foil and lightly brush them with oil.
In a large mixing bowl, whisk together the chickpea flour, nigella seeds, black pepper, salt, cumin, and red chile powder until well combined.
Add the 3 tablespoons / 45ml (1.5 fl oz) of canola oil to the dry . Use your fingertips to rub the oil into the flour until the mixture resembles fine breadcrumbs.
Make a well in the center of the flour mixture. Gradually pour in the water, mixing with your hand as you go, until a cohesive dough ball forms. It should be slightly tacky. You may not need all the water.
Remove the dough from the bowl, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes.
Lightly flour a clean work surface.
Divide the rested dough into 4 equal balls.
Working with one ball at a time, flatten it between your palms and coat both sides in flour.
Roll the dough out as thinly as you can, aiming for a 10-inch / 25cm round.
Don't worry if it's not perfectly circular—a rustic look is part of the charm!
Add a little more flour if it begins to stick.
Carefully transfer the rolled papadum to a prepared baking sheet.
Repeat with the remaining dough, working in batches if necessary.
Keep any unrolled dough covered to prevent it from drying out.
Bake for 20 minutes, or until the papadums are golden brown, crisp, and hard when you tap them.
To serve, place the warm papadums on a platter. You can serve the tomato masala in a bowl on the side or use a slotted spoon to pile it directly onto the papadums, leaving the excess liquid behind.
Letting the dough rest for the full 30 minutes is crucial. This allows the chickpea flour to fully hydrate, making the dough much easier to roll without cracking.
