In a mixing bowl, add wheat flour, little salt and knead into a soft dough with water. Keep it covered for about 30 minutes.
Grind coriander seeds to a coarse powder. Finely chop green chillies and cilantro leaves. (Add green chillies keeping in mind the sweetness of beetroot.) Peel the beetroot skin and grate it.
Stuffing: Heat about 1 tbsp oil in a pan and add cumin. After a minute, add grated beetroot and green chillies. Saute till beetroot is cooked and moisture is lost. Add ground coriander seeds, sesame seeds and salt. Continue cooking at low flame till the stuffing turns dry. Turn off the heat and
Make round balls of the wheat dough and roll each one big enough (about 4-5 inches diameter) to hold the stuffing.
Place 1 - 2 tbsp stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll each stuffed ball gently dusting wheat flour, like roti.
Heat a griddle/tawa and roast rolled stuffed parathas both sides using butter or oil.
Serve hot beet parathas with curd, chutney, pickle or curry.