Clean the leaves with running water.(Only we have to use leave not stamp). Boil 4 cup of water in a pot, add 1/2 tsp salt and 1 tbsp lemon juice. Once it start boiling, blanch the kale & spinach leave for 30 sec one by one, so bitterness of kale leave can reduce.
Remove the leaves from the hot water, drain it and wash it with cold water immediately.
Squeeze water out from the leave and chop them very fine.
In a mixing bowl, add chopped kale and spinach leaves, cream cheese, paneer or tofu and all spices ( cumin powder, garlic powder, black pepper powder, salt and crushed red chili flakes). Mix very well and keep it aside.
Take one homemade tortillas or store brought, and place it on a wooden surface.
Spread the kale cream cheese mix on top of the tortilla. You can add additional cheese if you wish.
Roll the tortilla tightly, roll the rest of the rolls in a same way.
Cut the rolls into small pieces.
Ingredients for kale guacamole roll. Cut avocado length wise and twist it so it will come out easily. Scoop with spoon and crush using fork. Add lemon juice so it will be stay fresh. Add onion, garlic, chili paste, tomato, salt and coriander leaves and mix it well.
Take Tortilla, spread kale and cream cheese mix all over. spread some lettuce leave and cherry tomatoes on it, spread some guacamole mix.
Roll it tightly . Keep it aside. Make rest of roll in same fashion.
Cut the roll. Big or small size whatever you want.
Garnish with kale leaves.
Serve as a appetizer or dinner.
Recipe Notes
You can make the kale mixture ahead of time and keep it in a fridge and just make it 1/2 an hr before serving.