Sheffield Cooks: Pure spicy heritage in house puri

editorial image

This recipe is taken from the Henderson’s Cookbook, and is a popular dish at Indian restaurant Ashoka, on Ecclesall Road.

In the book Ashoka - a city institution since 1967 - says it has been using Sheffield’s spicy sauce in its house puri for more than 30 years.

It says: “Henderson’s relish is intrinsically linked to India with its exotic flavours derived from tamarind, cayenne, garlic and cloves.”


First make the puri bread. Combine all the ingredients and make a dough, making sure to add the water slowly.

You’re looking for a medium-firm dough.

Cover with cling film and leave in the fridge to rest for 20 minutes.

Roll out a ping-pong sized ball of dough into a flat disc.

Make sure you use plenty of flour on your rolling pin and board to avoid the dough sticking.

Heat the oil for frying. A great way to test the temperature is to fry a very small piece of the dough.

If it sinks the oil isn’t hot enough, if the dough stays at the surface and bubbles away the temperature is right.

Take the rolled puri bread and shake from hand-to-hand to remove excess flour and place in the oil away from you, to avoid being splashed with the hot oil.

Using a metal spatula as the puri is frying skim the surface of the oil and splash onto the puri as it rises. 
This does take some practice.

For the filling, wash and cut the potato into approximately 1cm cubes.

Halve and thinly slice the onion.

In a large frying-pan, add 2 tablespoons of vegetable oil and gently bring to frying temperature.

Gently fry the potatoes and onions for a few minutes.

Add the garlic, chilli powder, curry powder and turmeric and continue to cook on a medium heat for a further 10 minutes, stirring frequently toensure the potatoes don’t catch and burn.

Add the rinsed chickpeas, juice of half a lemon and Henderson’s Relish.

Taste and season with salt as required.

To serve, crack the top of the puri and place the filling inside.

Garnish with chopped coriander and serve.