Ponsa happolu is mostly prepared in the jack fruit season . In my childhood days I always saw my grand mother and aunties were busy in preparing many varieties of papads, pickles etc during summer vacation. Those papads were put under the sun for drying. When the papads were kept for drying , all our cousins were put on security duty in rotation in order to safeguard the papads from crows and cows . In between the mischievous ones goes and eat the raw papads. We all cousins, while giving duty used to slowly go and eat raw papads and sometimes gets scolded from elders. Really missing those days.
We can store this papad for a longer period in air tight containers. This can be eaten as snacks or spicy papads can be eaten as side dish for lunch. This can be a quick snack for unexpected guests visit. These are very healthy than bakery foods.
NB:- Recipe in the next post