Farzana’s Saag with Maki ki roti and Beetroot brownie – everyone’s kitchen

It was a really special session today as Farzana showed us hoe to make Saag from Pakistan. she used a handmade kitchen tools and explained all the different type of saag that can be made.

We also had a refreshing guava juice to go with it !

Farzana’s Saag with Maki ki roti

Beetroot brownie

Harvest of the day : Coriander, green chilli, chard, kale, onion

Farzana’s saag

  • 400g  spinach, washed and chop finely 
  • 10-12 curly kale stalks, chop finely and remove stalk
  • 10 chard stalks, chop finely
  • 1 teaspoon kosher salt, or more to taste
  • 1 large onion, chopped finely 
  • 3 small onions , finely chopped
  • ½ inch ginger, grated
  • 2-3 garlic clove, grated
  • 2-3 green chilli
  • 1 broccoli, chop finely


In a large pan with boiling water, add the chard, kale, spinach, green chilli, broccoli. Press down the greens and cover with a lid. The mixture should be slightly covered with water. 

After 40 minutes, or so, blend with a hand blender. You still need to have some chunks.  Bring back to boil, without a lid to reduce the amount of water.

In a small pan, add some oil and fry onions until translucent. Add ginger, garlic and salt. 

Incorporate the fried mixture to the saag. 

Ready to eat with moolin, maki ki roti.

Maki ki roti


  • 1 cup maize flour
  • one and half cups milk
  • 1 egg
  •  a pinch of salt


 Mix well with a egg beater . Add oil to pan. Heat a fry pan and Using a ladle pour the batter and cook on a medium heat turn over and cook on the other side.

Beetroot brownie 

Dry ingredients

  • 210g plain flour, (or sub spelt or wholemeal flour)
  • 160g sugar, to taste
  • 25g cocoa or raw cacao powder
  • 12g seeds (pumpkin, sunflower, chia, …)
  • ¼ tsp baking powder
  • ¼ tsp baking soda

Brownie Wet ingredients

  • 200g beetroot puree
  • 165g melted chocolate
  • 65g vegetable oil
  • 3 tbsp milk


Preheat the oven to 180°C. Line a 20cm square baking pan with baking paper.

Add all the dry ingredients to a medium-size bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined. Pour the batter into your baking pan and smooth the top.

Bake the brownies in the oven for 20-25 minutes (shorter if you like them fudgy, longer if you like them more crispy). The brownies are ready when the surface is dry. They will set more over time. Allow the brownies to cool in the baking pan.

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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