Soak chick peas overnight or for 8 hours. Cook it in a pressure cooker for 4 to 5 whistles. Drain the water and keep the water aside.
Gently mash the chick peas so that some of the chick peas get broken. Not all the chick peas to be mashed.
Take curd in a bowl.
Add gram flour, green chilli, red chilli powder,turmeric powder, coriander powder , garam masala and salt.
Mix it thoroughly and keep it aside.
Heat oil in a kadai. Add ghee.
Add cumin seeds and asafoetida and let it splutter.
add the curd besan mix.
Add the drained chick peas water.
When it starts boiling, add the chick peas and allow it to boil in low flame till the raw smell of the gram flour goes off or boil it for 8 to 10 minutes. Keep stirring in between. Check the consistency. Add water or drained chick peas water if necessary.
Add the chopped coriander and switch off the stove. Your Jaisalmeri chana is ready to be served.