Jat Food Habits - Simple yet delicious

Jat food habits are very simple yet delicious. Jats are mostly non-meat eaters as a result of vedic and Buddhist influence. Their staple food is wheat or bajra, vegetables and plenty of milk and ghee. Jats cosider non-vege food undesirable but some of Jats started taking non-vege food after German war. Presently the proportion of meat eater Jats is very limited. Jat women are normally quite ignorant about cooking of non-vege dishes. Jats earlier were not in habit of taking wine but it is slowly growing in modern times due to influence of other societies. Milk, curd and ghee is the main food component of Jats. Almost all Jats keep domestic milking animals. On special occasions halua, kheer and chawal are prepared. Rice is consumed with a lot of ghee and sugar. Rabadi prepared from chhachh used to be very common dish in villages. Dal, churma, baati, lapsi, Gulgule and shakarpara are also very common. Papar and mangori are made from moong and moth which are used for vegetables through out the year. Jat habitations have a plenty of kair and khejri trees. The fruit of kair is used as vegetable and in making curry. Kair is used in pickles and used throuout the year. Khejri pods, called Saangri in local language, are used as vegetables. Khichdi (also khichdee, khichadi, khichuri, khichari and many other variants) is an Indian dish that contains a combination of rice and lentils. Khichdi is commonly served with another Indian dish called "kadhi". Other common accompaniments are papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yoghurt.


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