Start by boiling, peeling, and mashing the potatoes. Chop the bell peppers, bullet chilli, and mint leaves, and grate the carrot. Set them aside.

Combine the mashed potatoes, bell peppers, bullet chilli, and mint leaves in a mixing bowl.

Add salt, white pepper, degi mirch powder, coriander powder, pomegranate powder, and all-purpose flour. Mix everything.

Take a bread slice and use a spoon to spread a small amount of the potato mixture on it.

Sprinkle some semolina and black poppy seeds on top. Set aside.

Repeat the same process with the remaining bread slices.

Heat a heavy-bottomed pan over medium-high heat and brush it with oil.

Place the bread slices on the pan with the potato mixture facing down. Cook for 3-4 minutes until the topping turns light golden brown. (When cooking the sandwiches, gently press down on them with a flat spatula).

Use a flat spatula to carefully flip the bread slices and cook for a few more minutes until they become golden brown and crispy below.

Transfer the bread sandwich to a plate and cut them into halves.

Serve the open potato sandwiches hot with your choice of sauce.