Ceylon paratta in a Sri Lankan dish and its best combo is liver fry. Srilankan dishes are very similar to South Indian dishes and they prefer to use coconut and coconut oil for their dishes. Here, I am giving you the easy recipe of this combination.

Ceylon Paratta

Ingredients:
Wheat flour - 1/2 kg
Warm water - As needed
Salt - As needed
Coconut - As sufficient

Method of preparation:
1. Add water and salt to wheat flour and mix it well, same as we do for chappathi.
2. Make small balls from it. Take one of them and spread it like a chappathi. Then fold any two opposite sides inwards.
3. Repeat the same process for the remaining two sides also. ie. Fold inwards. Now the shape of the chappathi is a square.
4. Spread it once more in square shape itself and fry it in chappathi pan.
5. When one side slightly bubbles, add oil on the top and flip once.
6. Do the same process for the other side also.
Liver fry is the best combo for Ceylon paratta.

Liver fry

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

Method of preparation:
1. Add chilli powder, turmeric powder, salt and sufficient water to liver and cook it well in a pressure cooker.
2. Heat oil in a pan and add ginger, garlic, green chillies, onion and curry leaves. Fry it well.
3. Add cut tomatoes to it and fry again till oil comes out.
4. Add liver to it and fry it well till whole water is absorbed.
5. When oil begins to come out, add pepper powder and coriander leaves and put the flame off.