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A sizzling plate of chhole bhature or piping hot puris teamed with mouthwatering bhaji -- just the thought is enough to get your taste buds salivating.
Not only are these two dishes all-time favourites with all age groups, they are also extremely vesatile. You can serve them for breakfast, lunch or dinner, as a snack or at parties or festivals. You can order them at a five star hotel or at your favourite down-the-road eatery.
These two dishes have yet another thing in common -- they are both deep-fried and, hence, loaded with calories. However, if you are making them at home, here are a few suggestions you might want to keep in mind.
Get Ahead fitness expert Samreedhi Sharma compares the calorie count of these two popular dishes and suggests ways to enjoy them without the excess fat.
450 calories (17.5 grams fat) = Mopping floors for 91 minutes
Though the calorie content for chhole bhature and puri bhaji is almost the same, the difference lies mainly in their fat content.
Pulses (chhole) can be a good source of protein if combined with wheat or rice. Being a complex carbohydrate, it is a good source of fibre too; in fact, eating just one serving can be quite filling.
The source of high fat in this recipe is the fried bhatura. Chhole by itself is not fattening and can be eaten even by dieters. Weight watchers can substitute whole wheat rotis, rice or even bread for the bhatura.
Puri (4 pieces) bhaji (potato-based)
450 calories (20 grams fat) = Mopping floors for 91 minutes
The overall value of this food differs from chhole bhature when it comes to the fat content, which in this case is higher by a few grams.
Nutrition-wise too, chhole is a better choice, as it provides protein and fibre, both of which are lacking in potatoes.
What's more, potatoes do not have the satiety value of chhole -- you may end up taking more than one serving and still not feel full enough.
The author is a nutritionist and a certified personal trainer. She runs Size Wise, a training studio, and also conducts fitness workshops. Besides training with the International Sports Science Association, USA, she has a PG Diploma in nutrition and food technology and writes for a number of publications.
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