Patishapta Calories Calculator
Patishapta is Bangladesh's elegant winter pitha — a thin, lacy rice flour crepe filled with a sweetened coconut and khejur gur mixture, then rolled into a delicate cylinder. A single piece of approximately 100g provides around 210 kcal with 4g of protein. The rice flour batter is spread thin on a greased pan to create a golden, slightly crispy crepe that is filled, rolled, and served warm. Patishapta is slightly higher in fat than the steamed bhapa pitha due to the pan-frying process, but equally beloved as a winter treat and festive sweet across Bangladesh.
Patishapta Calculator
To burn about 210 kcal you may need roughly:
✨ Healthy Alternative Tips
Patishapta — Complete Bangladesh Calorie Guide
Patishapta is the pitha that most closely resembles a European crepe in form but is entirely Bengali in spirit. The thin, golden rice-flour crepe — lacy around the edges from the hot pan — is filled with a rich, fragrant mixture of grated coconut and melted khejur gur that fills the kitchen with the incomparable aroma of caramelising date palm sugar. Rolled and served warm, patishapta is both elegant and homely — precise enough to be impressive at celebrations but simple enough to be a grandmother's afternoon kitchen project on a winter day.
Portion Size Guide
| Portion | Estimated Calories | Typical Use |
|---|---|---|
| 1 piece (~100g) | ~210 kcal | Standard serving |
| 50g | ~105 kcal | Small portion |
| 100g | ~210 kcal | Per 100g |
| 200g | ~420 kcal | Large portion |
Macronutrient Breakdown per 100g
| Nutrient | Per 100g | Per 1 piece (~100g) |
|---|---|---|
| Calories | 210 kcal | 210 kcal |
| Protein | 4g | 4.0g |
| Carbohydrates | 33g | 33.0g |
| Fat | 7g | 7.0g |
| Fibre | 1g | 1.0g |
Coconut Filling: Nutritional Profile
The coconut-gur filling of patishapta provides most of the dish's distinctive flavour and a significant portion of its nutritional profile. Fresh coconut contains approximately 354 kcal per 100g with 33g fat (predominantly medium-chain triglycerides), 3.3g protein, and 9g fibre. Medium-chain triglycerides (MCTs) in coconut are metabolised differently from long-chain fats — they are more rapidly absorbed and used for energy rather than stored. Khejur gur adds 375–383 kcal per 100g with trace minerals including iron and potassium absent in refined sugar. The combined filling is calorie-dense but provides a nutritional complexity absent from refined sugar-based sweets.
Patishapta at Bangladesh's Winter Festivals
Pitha festivals (pitha utshob) are held throughout Bangladesh during winter, particularly in January and February. These events, organised by cultural organisations, city corporations, and private groups, feature dozens of pitha varieties including patishapta, bhapa pitha, chitoi pitha, puli pitha, and many regional specialties. The festivals serve both a preservation function — keeping alive the tradition of pitha-making at a time when fewer urban families make pitha at home — and a commercial function, providing income for pitha makers, many of whom are women who have developed specialist skills. Bangladesh Television (BTV) and private channels dedicate significant airtime to pitha recipes during winter, reflecting the dish's enduring cultural importance.
Related Bangladesh Foods
Explore other Bangladesh sweets and desserts:
Related Calculators
Plan your full meal and daily targets:
FAQs
How many calories in patishapta?
A single patishapta (approximately 100g) contains approximately 210 kcal. Per 100g, patishapta provides about 210 kcal — slightly higher than bhapa pitha due to the oil used in pan-frying the crepe. The calorie count varies with the amount of coconut filling and khejur gur sweetness. A lightly sweetened, thin patishapta can be as low as 175–185 kcal per piece.
What is patishapta made of?
Patishapta batter is made from a mixture of rice flour (chaaler ata), refined flour (maida), and semolina (sooji), thinned with milk or water to a thin, pourable consistency. The filling (pur) is made from freshly grated coconut cooked with khejur gur (date palm sugar) until it reaches a thick, slightly sticky consistency. The crepe is cooked on a greased flat pan and filled and rolled while still warm. Some modern versions use condensed milk in the filling instead of khejur gur.
Is patishapta the same as a crepe?
Patishapta is often described as Bangladesh's answer to the crepe, but important differences exist. The batter uses a mixture of rice flour and wheat flour (not pure wheat flour), which gives the crepe a slightly different, more delicate texture. The filling — sweet coconut and date palm sugar — is very different from the typical sweet or savoury crepe fillings of French cuisine. The cooking technique is similar: a thin batter spread on a lightly greased hot pan — but the cultural context and flavour are entirely Bengali.
When is patishapta made in Bangladesh?
Patishapta is a winter pitha, made predominantly during the cooler months from November to February when fresh khejur gur (date palm sugar) is available. It is made for Pitha Utshob (pitha festivals), for Pausha Sankranti (harvest celebration), and at home during winter family gatherings. In urban Bangladesh, some sweet shops sell patishapta year-round using stored or commercially produced gur, but the freshest, most flavourful version uses freshly harvested nolen gur available only in winter.
📊 Data source note: Nutrition values are estimates based on standard food composition databases and common recipe data. Actual values vary by cooking method, oil quantity, ingredient brand, and serving size. See our Data Sources and Methodology pages.