Masala Chand Tukda / Masala Kaju - Diwali Special Recipes

My little one had these at school from a friends tiffin. And she insisted I make them for her. After a phone call to get the recipe, I gathered the recipe and here is the end result. Crunchy, spicy, salty, sour - absolutely chatpata. I couldn't stop at one! Now these are going to be a staple in my household. They are traditionally called masala kaju but my husband suggested the name - chand ka tukda. And they are delicious whatever name you choose to call them. I have used peanut oil for frying, you can use your preferred oil. So here goes the recipe. 

Ingredients:

1/2 cup all purpose flour, maida

2 tablespoons oil

1 teaspoon salt

Water 

Oil for frying

For the outer masala:

equal quantities of 

Black pepper

Red Chili powder (can add more for a spicier version)

Rock salt, Kala namak

Dried Mango powder, amchur

Chaat masala

Rub together the flour, salt and oil. When it is crumbly in texture, add water in parts to knead the dough. The dough should be semi stiff. Rest it for 30 minutes. 

Now roll the dough into 3-4 mm thick. Cut rounds with a round cutter or bottle cap. Cut once more with the cutter to make a crescent shape. 

In a wok heat oil. To check the temperature of the oil, put a small piece of dough in the hot oil and it should rise to the top with gentle bubbles. Add the crescents in the oil. Keep stirring them at intervals to  evenly cook them. When they are golden brown, remove them from the oil. When all of them are done, sprinkle the masala's - black pepper, red chili powder, rock salt, dried mango powder, chaat masala - and mix with a gentle hand. They are ready to adorn your diwali platter. 

You can store them in an airtight container for a week.