Roti Calorie Calculator for Chapati and Phulka
This roti calorie calculator works out the calories and nutrition in each roti, chapati or phulka from the flour you actually used, the number you made and any ghee or oil added.
Estimate the calories in your roti
Your batch (example for 10 rotis shown; replace the label values with your own)
Flour label values (per 100 g)
Leave a value blank if the label does not show it; it is then treated as unknown, not as zero.
Ghee, oil or butter added (optional)
Plain ghee, oil and butter are counted for energy and fat only.
Estimate from the label values you entered, rounded for display. Real rotis vary in size and thickness, and this does not measure the fat that actually stays in them.
How many calories are in one roti?
The calories in one roti are the energy of its flour plus the energy of any fat added, divided by the number of rotis you made. A roti calorie calculator therefore starts from your own batch, not from a fixed size, because a “medium roti” is not a standard weight. Rolled thin by one cook and thick by another, the same dough gives rotis with quite different flour in each. Roti, chapati and phulka are the same flatbread under different names, so this is one tool for all three.
For a wider look at how this flatbread compares with naan, paratha and puri, read our guide to one roti calories and nutrition. That guide discusses typical roti values; this roti calorie calculator uses your own numbers instead of an average.
How the roti calorie calculator works
The tool scales your flour label to the weight you used, adds the fat that stays in the roti and divides by the number of rotis:
flour energy = label kcal per 100 g × flour weight ÷ 100
fat energy = fat label kcal per 100 g × (fat added × (1 − pan loss %)) ÷ 100
per roti = (flour energy + fat energy) ÷ number of rotis
Protein, carbohydrate, fibre and fat follow the same steps with their own label values. The result table shows the flour’s share and the fat’s share separately, so you can see what a spoon of ghee really adds.
Worked example: 10 rotis, 500 g atta
These label values are an example for you to replace, not reference values. Your atta pack will differ by brand and wheat.
| Nutrient | From flour (500 g) | From 20 g ghee | Per roti |
|---|---|---|---|
| Energy | 1,700 kcal | 180 kcal | 188 kcal |
| Protein | 60 g | 0 g | 6 g |
| Carbohydrate | 350 g | 0 g | 35 g |
| Fat | 9 g | 20 g | 2.9 g |
| Fibre | 55 g | 0 g | 5.5 g |
The batch holds 1,880 kcal, so each of the 10 rotis has about 188 kcal, of which the 2 g of ghee on each roti supplies 18. Each roti used 50 g of dry flour. If you estimate that a quarter of the ghee stays on the pan, enter 25 and the batch falls to 1,835 kcal.
Why measure flour dry and not the dough?
Every roti calorie calculator is only as good as the weights you give it, and the most common mistake is weighing the wrong thing.
Because your flour label describes dry flour, the calculator needs the dry flour weight. Dough weight is flour plus water, and water has no calories, so a heavier or wetter dough does not mean a higher-calorie roti. Weigh the flour on a kitchen scale before mixing, and include the dusting flour you use for rolling if you want a careful estimate.
- Count your rotis. Divide the dough into equal balls first so that “per roti” means something. If the rotis differ in size, weigh the cooked rotis and divide a batch total in proportion instead.
- Choose the right label. Use the label of the flour you cooked with: whole wheat atta, multigrain or white flour have different values.
- Add the fat you really use. Ghee or oil brushed on the pan, spread on the roti or kneaded into the dough all count if it ends up in the food. Enter it per roti or as a batch total.
What happens when a label value is missing?
A blank flour value is treated as unknown, never as zero. Many flour packs show only energy, protein, carbohydrate and fat, so fibre is often missing. When a value is blank, that nutrient’s totals are shown as “at least” the known amount and the page names what is missing. Only the flour’s energy is required. If the label really shows 0, type 0.
How accurate is a roti calorie estimate?
The roti calorie calculator describes the batch you enter; it is an estimate, not a laboratory result. Label values are rounded and vary by brand, the weight of each roti is only an average, and the fat that stays on the pan is your own guess. It is useful for comparing recipes and portions at home. If you follow a diet for a medical condition, ask a doctor or registered dietitian how precise your numbers need to be.
Related Food Lab tools
- Not sure how to read your flour pack? Use the nutrition label calculator to convert per 100 g and per serving columns.
- Cooking the roti as part of a dish? The recipe nutrition calculator adds up every ingredient in a meal.
- Making a bigger or smaller batch of dough? The recipe scaler resizes the ingredient list first, then enter the new flour weight here.
For personal nutrition targets, speak to a doctor or registered dietitian. For everyday cooking, this roti calorie calculator gives you a clear estimate based on the flour and fat in your own kitchen.
Frequently Asked Questions
It depends on how much flour and fat went into it, so there is no single number. Work it out from your own batch: flour weight × label kcal per 100 g ÷ 100, plus any ghee or oil, divided by the number of rotis. In our example, 500 g of atta at 340 kcal per 100 g and 20 g of ghee make 10 rotis of about 188 kcal each.
The names describe the same flatbread, so the calculator treats them as one. What changes the calories is the flour you use, its weight per roti and the fat you add. A phulka puffed on the flame with no ghee has only the flour’s energy, while a chapati brushed with ghee adds fat. Enter your own flour and fat to see the difference.
Weigh the dry flour before you add water. Water has no calories, so dough weight only tells you how much water you added, not how much energy is in the roti. Weighing the dough against a flour label would overstate the calories. If you add dusting flour while rolling, include it in the flour weight.
Leave that box blank. A blank is treated as unknown, not as zero, so the calculator marks that total as “at least” and names what is missing. Only the energy value is required. Type 0 only if the label actually shows 0, because a guessed zero would quietly understate the real figure.
Enter the percentage of the added fat you think does not end up in the roti, such as 25 for a quarter. The calculator reduces only the added fat by that share and leaves the flour alone. It is your estimate, not a measured fact. If you leave the box blank, all of the added fat is counted in the roti.