There is a community of people called Sindhis who live in the northwestern region of India. They are extremely hospitable and often welcome guests with one of their signature appetizers, garlic-potato croquettes. An interesting technique to note is making dough with slices of moistened bread. Do not use flavored breads as they will interfere with the robust flavors of the herbs and spices. Plain, firm white bread is ideal for this recipe; however, I do not recommend using very soft white bread because the croquettes will become gummy. This recipe comes from Betty Crocker's Indian Home Cooking... my new favorite Indian cookbook. Serve with mint-cilantro chutney if desired.