Dry roast methi till all water is dried up in a pan or an oven. Heat oil in a separate pan. Add hing and all the seasonings and lastly add sattu, corriander and methi. Make a filling. Knead Rajgira atta or special atta. Roll out rotis and put stuffing inside and make parathas. Serve hot and smear with 1/2 tsp ghee on each paratha.