Mix the tomatoes, red onion, green chiles, and cilantro in a serving bowl with the salt and lime juice. Refrigerate until needed—the flavors will deepen and meld the longer they sit.

Preheat the oven to 300°F and line two baking pans with lightly oiled foil. In a large bowl, whisk together the chickpea flour, nigella seeds, black pepper, salt, cumin, and ground red chile.

Rub the oil into the flour mixture with your fingers until it looks like fine breadcrumbs. Make a well in the center and gradually add water, kneading until a ball forms that is slightly tacky to the touch.

Wrap the dough tightly in plastic wrap and leave it to rest for 30 minutes to allow the flour to fully hydrate.

Split the dough into 4 balls on a floured surface. Roll each ball into a round roughly 10 inches in diameter, adding more flour if necessary to prevent sticking—don't worry if they aren't perfectly circular, as a rustic look is part of their charm.

Place the rounds on the prepared pans and bake for 20 minutes, until they are golden brown and sound hard when tapped.

Spoon the tomato masala over the warm papadums using a slotted spoon to avoid too much liquid, and serve immediately.