Soak the chana dal in water for about 2 hours or longer

Peel the onion and chop finely - large bits can cause the vada to break

Add the chopped ingredients, the saunf, salt and hing and mix well

Shape into lime sized balls (or bigger, depending on how big your wok is and how patient you are) and gently flatten - if they are too flat they'll be too crisp and if they're too fat they might not get cooked inside

Heat the oil in an Indian wok - you might need more oil depending on the depth of your wok

To verify if the oil is hot enough, drop a small piece of the mixture into the oil. If it rises at once, the oil is ready. If not, heat the oil for a bit longer. When the oil is hot enough, reduce the flame a bit and gently slide in a few vadas at a time - do not overcrowd the wok

Fry on both sides by flipping now and then (do be careful as hot oil can burn you very badly) till golden brown

Serve hot or cold with tomato sauce or a chutney of your choice