Combine ingredients for the spice mix and keep it aside. If you have a spice bottle with bigger holes (so kasoori methi can pass), you can fill it in there to make it easy while sprinkling on paratha.

Make paratha dough that is slightly stiffer than for rotlis, but softer than for bhakhri. Knead well. Make 5 balls. Roll a ball into big rotlis. Apply ghee all around. Sprinkle this spice-mix liberally.

You could also roll and fold as shown below.

Cook it with ghee on non-stock tawa on medium heat till they look crunchy. You can also lightly press it to ensure even cooking. But do not make parathas hard. Apply ghee liberally. Take paratha in your hand and lightly press it in order to saperate its layers