Struggling With Sticky Dough? Chef Ranveer Brar Has A Simple Fix

News18

28-07-2025

Last Updated:
Celebrity chef Ranveer Brar took to his social media to share some handy tips that can help you get the perfect dough.
If you've ever struggled to make soft rotis or fluffy pooris, you're not alone. Dough that's too sticky, too dry, or just uncooperative can derail even the best culinary intentions. Even seasoned cooks often find themselves guessing. Fortunately, celebrity chef Ranveer Brar has revealed a simple, foolproof technique that eliminates the guesswork and helps you get perfect results every time.
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Chef Ranveer Brar took to Instagram to post a detailed video on how to prepare dough that's consistently soft and elastic. Drawing on years of culinary expertise, his approach is as practical as it is insightful, offering a clear path to success for both beginners and seasoned home chefs.
At the heart of Brar's technique is one crucial step, getting the moin right. Moin refers to the fat (like ghee or oil) mixed into the flour before adding water, and it plays a key role in determining the dough's final texture.
So, how do you know when it's properly incorporated? Brar offers a simple trick: 'Take some dough, form a tight fist and release it. If the dough holds its shape and forms a firm fist, that means it's ready."
This quick check, referred to as the 'fist test," is a clever way to confirm that the fat has coated the flour evenly, setting the stage for a pliable, tender dough.
Another common misstep is over-kneading. Many people believe that the harder they knead, the better the outcome. Ranveer gently debunks that myth.
'Now, when you knead the dough, you don't need to apply 100 per cent pressure, just about 50 per cent. Once the flour absorbs the moisture, it'll come together on its own. The more you stretch it, the more the gluten develops. Once the dough is ready, transfer it to a clean, beautiful bowl," he advises.
His words highlight the importance of a gentle approach. Allowing the flour to slowly absorb water while using only moderate effort prevents the gluten from tightening excessively. This results in dough that's soft, not rubbery and easier to roll and cook.
Alongside his kneading technique, Brar offers some expert suggestions to enhance the dough's texture and overall quality. These adjustments can make a noticeable difference in your daily cooking.
'The amount of moin should be just right, not too much, not too little. Don't overwork or over-knead the dough. You can also sprinkle a little semolina (rava) powder into the flour. And even if nothing else, let the dough rest for at least half an hour or at the very least, 20 minutes, before you start working with it."
About Chef Ranveer Brar
Born in Lucknow, a city known for its regal Awadhi cuisine, Ranveer Brar started his culinary career with humble inspiration from street-side kebab stalls. That passion led him to become the youngest executive chef at a five-star hotel, launching a remarkable career.
Over time, he has expanded his influence through food shows, cookbooks and his role as a judge on MasterChef India. Brar is widely respected for blending traditional Indian flavours with modern techniques and for making authentic recipes accessible to a global audience.
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