The favorite tea/coffee time partner of coastal Karnataka people especially during monsoon season is Gujje-Sonte (Jackfruit chips). Nothing can beat the crisp chips in monsoon ambiance. Equally powerful is the Gujje happala (Jackfruit Papad)! The Jackfruit yields during summer which is perfect time to prepare for monsoon eateries. Even though chips won't last long, we can savor them during initial days of monsoon.
The chips were prepared at my in-laws house with help of wife. The preparation is laborious task indeed. The hard jackfruit needs to be plucked from high up in trees, cut in sharp blades, need to make them into multiple pieces based on convenience, pulled from the base fruit, cut into tiny pieces and fry them for hour long. It takes 4hrs minimum for entire process. They are delicious but laborious. Hence it costs dear commercially even though quantity looks less. My in-laws prepare pure coconut oil by diligently drying coconuts, transporting to oil mill and extracting oil live. Hence the chips does not stink for long. The chips was delicious thanks to great effort by in-laws and wife. Deep respect to everyone involved
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