Channa masala (for bhatura)

Channa masala (chickpeas masala) - I made this masala for batura. It is a good gravy for chapati and poori. It is important to soak the chickpeas properly overnight for about 10 to 12 hours.
Ingredients
Chana (chickpeas)- 1 and half cup soaked overnight
For making into paste
Onion - 3 medium (chopped)
Tomato - 2 (chopped)
Green chilli - 2 chopped
Cashew nuts - 8
Ginger - 1 inch
Garlic - 8
To roast and powder
Clove - 2
Cardamom -2
Cinnamon - 1 inch
Star anise - 2
Spice powders
Coriander powder - 2 tsp
Chilli powder - 1/2 tsp
Aamchooru powder - 1 tsp (optional)
Method
Soak the chana overnight or for 8 hours. Pressure cook it with 2 and half cup water and a pinch of salt. Cook it till it is soft.
 In a blender take chopped onions, tomato,green chillies, cashew, ginger and garlic.
Roast cinnamon, clove, cardamom and star anise. Grind it into a powder.
Take a large kadai. Add 2 tsp of oil. Add cumin seeds. When they become aromatic add the paste. Saute it till the raw smell disappears. Also you can see our leaving in the sides . Add the dry spice powder. Saute it for avminute. Adding the spice powders, i.e., chilli powder, amchoor, coriander powder. Saute till the raw smell disappears. To this mix add the boiled channa and salt for taste. Bring it to boil and serve hot with batura, poori or chapati. It tastes good with rice as well.

1. To thicken the gravy, mash a few boiled channa and add it, or mix one tsp of corn flour with water and add it.