Soak washed chana dal in good amount of water for 1½ hours. Drain completely to a colander.
Powder cinnamon, red chili, jeera and saunf coarsely. Set this aside along with 2 tablespoon of dal.
Pulse soaked dal, salt coarsely, transfer to a bowl. Add mint, curry leaves, onion, masala powder, green chilies, ginger garlic paste. Mix all well. The mixture must have a good binding to shape them to vadas.
Heat oil in a deep pan. Make small balls and flatten them. Deep fry until golden on both sides.