"The key to perfect corn pakoda is to use corn kernels of the regular desi (Indian) variety."
I cant find that specifically, so I tried using canned corn, chopped as fine as I could . I can't for the life of me get the batter to form; it completely falls apart in my hand. I have tried leaving the corn moist, and also drying it on a p.towel, but neither method has worked.
Any idea as to what I am doing wrong, and what, if anything I can try?
Thanks in advance.