In a saucepan, combine fresh orange juice and sugar. Heat the mixture, stirring occasionally, and let it boil until it thickens to a syrupy consistency.

Heat oil in a skillet over medium heat. Add cumin seeds and asafoetida, followed by ginger-green chili paste. Stir in spices and boiled legumes, adding water and salt as needed until well-mixed.

In a mixing bowl, combine boiled and chopped potatoes with grated beetroot and spices. Mix until well coated.

In a separate bowl, whisk together yogurt, prepared orange syrup, orange zest, and salt until smooth and creamy.

In a serving dish, layer with masala chana, crushed papdi, orange yogurt, beetroot aloo, chutneys, mini dahi vadas, and garnish with additional orange syrup and pomegranate seeds.