Kufri Chandramukhi is a popular potato variety developed by the Central Potato Research Institute (CPRI) in India. Kufri Chandramukhi is prized for its attractive appearance, versatile culinary qualities, high yield potential, and disease resistance, making it a preferred choice for potato cultivation in India and beyond.
- Color: The skin of Kufri Chandramukhi potatoes is typically light brown to tan, sometimes with a slightly pinkish hue. The flesh is creamy white.
- Shape: The tubers are generally oval to oblong in shape, with smooth skin and well-formed eyes. They have a uniform appearance, which is desirable for both culinary and commercial purposes.
- Size: Kufri Chandramukhi potatoes are medium to large-sized, with individual tubers ranging from approximately 6 to 10 centimeters (2.5 to 4 inches) in length. This size range makes them suitable for various culinary applications.
- Texture: The flesh of Kufri Chandramukhi potatoes is firm, smooth, and waxy. This texture helps the potatoes hold their shape well during cooking, making them ideal for dishes like roasting, boiling, and frying. The waxy texture also contributes to a creamy mouthfeel when mashed or cooked in soups and stews.
- Flavor: Kufri Chandramukhi potatoes have a mild, earthy flavor with subtle buttery undertones. They are versatile and can be used in a wide range of dishes, from simple mashed potatoes to more complex curries and casseroles.
- Yield: This variety is known for its high yield potential, producing a bountiful harvest per unit area of cultivation. This characteristic makes Kufri Chandramukhi a popular choice among farmers looking to maximize their potato yields.
- Disease Resistance: Kufri Chandramukhi potatoes exhibit resistance to certain potato diseases, including common fungal infections and viruses. This resistance helps reduce the need for chemical pesticides and fungicides, making cultivation more environmentally friendly and sustainable.
