There are many interesting ways to use papad. I have made Papad Rolls using samosa filling (aloo and matar) and seafood (a mix of prawns, octopus, squids). Another great usage is as a substitute for bread crumbs. Tear the raw papad into small pieces, and then dip your meat or veggie in batter and coat the pieces with papad crumbs before deep-frying them till golden. You will get a great crunch.