Chole, puri, and poori bread is a popular North Indian dish with spicy chickpeas (chole) and fried bread (bhature). The bhature is made with refined flour (maida), a high glycemic index carbohydrate that can quickly increase blood sugar levels. Additionally, chickpeas in chole are a source of carbohydrates that can also raise blood sugar levels. While chickpeas are generally considered a healthier option than other carbohydrate sources, consuming large portions of chole can still lead to hyperglycemia. Moreover, the dish is often high in calories, fat, and sodium, increasing the risk of obesity, hypertension, and other health problems, including insulin resistance and diabetes.
Please be sure to optimize your chole, fried whole wheat puri intake in moderation
• You may consider eating salad with chole due to its rich carb-fibre portion.
• Consider eating chole paratha with paneer but limit the intake to a small portion.
• Try replacing regular bhature with low-carb bhature made from almond and lupin flour.
Intake of chole poori can lead to hyperglycemia due to its high glycemic load. The dish is more carbohydrate-heavy than protein, which can cause a rapid increase in blood sugar levels. The poori bread, made with wheat flour or maida, is also high in carbohydrates and can contribute to a carbohydrate overload. Carbohydrates are broken down into glucose in the body, which can cause blood sugar levels to rise quickly. Consuming high amounts of refined carbohydrates like maida can exacerbate this effect by causing a rapid spike in blood sugar levels. It can lead to hyperglycemia in individuals with diabetes or insulin resistance.
