Brief Introduction

Ceylon Parotta is a Sri Lankan dish, with liver fry as its best combo. Sri Lankan dishes are very similar to South Indian dishes, particularly Kerala cuisine, as they often use coconut, coconut milk, and coconut oil. These coconut ingredients form an integral part of many common Sri Lankan dishes. Here, I give the authentic recipe of Ceylon paratta and Liver fry, in Sri Lankan style.

Ceylon Parotta

Ceylon Parotta

Ingredients for Ceylon Parotta:

  1. Wheat flour – 1/2 kg
  2. Warm water for kneading dough – As needed
  3. Salt – As needed
  4. Coconut oil – As sufficient

How to prepare Ceylon Parotta?

  1. Add water and salt to the wheat flour and knead it into a soft dough, similar to chapati dough.
  2. Divide the dough into small balls. Take one ball and roll it into a chapati.
  3. Fold two opposite sides inward, then fold the remaining two sides in the same way to form a square.
  4. Roll it out gently again, keeping the square shape intact, and place it on a heated chapati pan.
  5. When bubbles appear on one side, drizzle a little oil on top and flip it over.
  6. Cook the other side in the same manner until both sides are evenly cooked.

Sri Lankan Style Liver Fry

Ingredients for Sri Lankan Style Liver Fry:

  1.  Liver cut into small pieces – 1/2 kg
  2. Chilli powder – 3 tsp
    Turmeric powder – 1/2 tsp
    Salt and water – As needed
  3. Coconut oil – 2-3 tsp
  4. Shallots cut into small pieces – 10
    Green chillies split into two – 4
    Garlic – 10 cloves, crushed
    Ginger crushed – 2-inch piece, crushed
    Curry leaves – A little
  5. Tomato cut into big pieces – 2 nos.
  6. Black pepper powder/Crushed – 1 small spoon
    Coriander leaves chopped – 2 big spoons

How to prepare Sri Lankan Style Liver Fry?

  1. Add ingredients no: 2 to the liver and cook it well in a pressure cooker.
  2. Heat coconut oil in a pan and add ingredients no: 4. Sauté it well.
  3. Add cut tomatoes to it and continue sautéing until a thin layer of oil appears on the surface and sides.
  4. Add the pressure-cooked liver to it and fry it well until all the moisture is absorbed.
  5. When a thin layer of oil appears on the surface, add pepper powder and coriander leaves and turn off the flame.

Note:

Liver fry is the best combo for Ceylon parotta. You can serve Sri Lankan-style liver fry with hot Ceylon parottas.

Also read a few more paratha recipes. Click on the link to read.

 

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