Mix gram flour and white lentil flour and filter them in a utensil. Mix asafetida, cumin seed, salt, edible soda, red chili, black pepper and oil in the flour. Use water to knead it into tight dough. Leave the dough covered for 1 hour.
Put some oil on your hands and mash the dough so that it becomes slick (chikna). Divide the dough in four parts and roll each part into 1 inch thick and long roll. Now make pieces out of the roll by cutting at every half inch distance.
Put one piece on a chakla (circular board) and flatten it into a disk of 2 to 3 inches diameter. Sprinkle white flour on the disk so that the disks don’t stick to the rolling pin, and enlarge them into 4 to 5 inch diameter. Prepare disks of the remaining dough similarly, and keep on a large plate.
Put oil in a frying pan and heat it. Put one papad disk in the hot oil and fry while turning it over so that it’s cooked on all sides. After it turns light brown, hold it over the oil with a tong and let the oil seep out then take it out in a plate. Fry all the disks smilarly.
Let the salty and tasty papad cool, and store them in an air tight container for up to 1 month.