How to make restaurant style poppadoms

I'm not an authority on poppadoms (I hadn't heard of them before today...) but after some searching online (and identifying three different brands of "cook at home" poppadoms), checking some ingredient lists, and checking other recipes, I think I'm prepared to say that the difference between the recipe you've used and the "ready to cook" prepackaged versions is indeed the raising agents, as you thought.

The next immediate question, then, is how much to add? One recipe that I saw used a 1/4 teaspoon of baking soda with an entire pound of flour. That seems on the lower end, to me, but like I already said, I'm not a poppadom expert by any means. Frankly, I'd recommend using at least 1/4 teaspoons of baking soda for every 1/2 cup of flour.

The exact amount will depend on your recipe. I hope this is helpful. :)

The main ingredient is Papad khar (an amalgamation of sodium carbonate and sodium bicarbonate) that you can buy from Amazon.

(The) Correct recipe for making Papad is here (Poppadam or Poppadum is an anglicized version of Papad):

https://www.bawarchi.com/recipe/udad-dal-papads-oesx93eddcafg.html

Good luck.

If you are still looking for the answer.... When you knead your papad atta a.k.a. poppadum dough.... You need to knead it with very little water and more oil, so that it is tough and hard .... Then roll it thin.... Dry it under the sun (or in house with low humidity) once dry it's ready to be roasted or fried or baked how ever you prefer.