Pahadi Aloo, sourced by Vivek from Gaur Atulyam, is a traditional variety grown in hilly regions. Known for its earthy flavor and natural texture, its commonly used in boiled, mashed, or dry sabzi preparations. The small to medium-sized potatoes have a slightly rugged skin and a dense bite that holds spices well. Popular in regional Indian dishes, Pahadi Aloo is appreciated for its minimal water content and authentic taste. Ideal for both festive cooking and daily meals, it adds rustic charm to every recipe it touches.
 
Recipe you should definitely try:
 
How to Make Aloo Paratha – Stuffed Potato Flatbread
 
Ingredients: Wheat dough, mashed aloo, coriander, chili, ajwain, salt

Method: 
Stuff spiced aloo filling into rolled dough.
Seal and roll again, then roast on tawa with ghee.

Pairs with: Curd, pickle, or butter