Papad which is also called papadum is a thin Indian wafer like product which are usually prepared traditionally by drying in the sun. They come into different sizes and shapes usually made using the ingredients such as cereal flour, pulse flour, spice mixer and different vegetable juices for improving both organoleptic and nutritional characteristics. The present investigation is “Preparation of papad (papadum) using black rice flour, white rice flour & potato paste” by standardizing recipe and study the nutritional composition and sensory characteristics. Four treatments were developed and the results indicate that carbohydrate % varies from {T₀ (83.91)-T₃ (83.38)}, protein {T₀ (8.52)-T₃ (8.03)}, fat {T₀ (2.53)-T₃ (1.53)}, ash {T₀ (1.02)-T₃ (2.03)}, TS {T₀ (95.98)-T₃ (94.98)} & moisture {T₀ (4.02)-T₃ (5.02)} in papad formulations. The most acceptable fortified papad was analysed for organoleptic analysis. The analysis of papad has colour & appearance {T₀ (8.39)-T₃ (7.65)}, flavour & taste {T₀ (8.30)-T₃ (7.46)}, body & texture {T₀ (8.35)-T₃ (7.12)} and overall acceptability {T₀ (8.35)-T₃ (7.41)} of product.