Mix salt, turmeric powder, onion and two teaspoons of olive oil with bhajnee flour. Add water as required, a little at a time and form into a soft dough.
Divide dough in to eight equal portions. Flatten each portion, on a moist banana leaf or a thick polythene sheet, into quarter inch thick discs of four to five inches diameter. Make a hole in the center of each thalipeeth.
Heat a tawa (griddle), spoon a little oil and transfer thalipeeth carefully onto the tawa. Spoon a little oil on the sides of thalipeeth and cook on low heat for one minute. Turn the thalipeeth and cook the other side for one minute or till crisp and golden brown.
Serve hot with a chutney of your choice.
The only effort in this lies in the making of bhajnee flour from scratch. To do that, dry roast 1 cup whole wheat, 1 cup rice, 2 cups jowar (sorghum), 2 cups bajra (millet), ¾ cup black chane (whole Bengal black gram), ¾ cup dhuli urad dal (split black gram), ½ cup coriander seeds separately. Cool, mix and grind to a fine powder. It can be stored up to one month.