Add the onion, tomato, coriander, and green chilli to the mashed avocado. Sprinkle salt and pepper evenly across the top. Pour in the lime juice so the avocado stays bright and doesn’t darken too quickly. Mix just enough to blend the ingredients without breaking the chunks down.

Fold the mixture gently from the sides of the bowl so the avocado pieces keep their shape. Take a small taste and adjust the seasoning if necessary. The mixture should feel creamy but still show firm, distinct chunks of every ingredient.

Hold each papad with tongs and move it over a medium flame, flipping often so there are no burnt spots. Once crisp and slightly blistered, take it off the heat and let it cool. Break it into medium shards that can scoop the guacamole without snapping instantly.

Spoon the guacamole into a shallow bowl so the chunks show clearly. Surround it with roasted or fried papad dippers. Serve immediately so the papads keep their crisp texture and the guacamole stays vibrant.