Put besan in a paper bag amp; add potato peels. Close the bag tightly amp; shake until the peels are evenly coated.
Heat oil in a large skillet over medium-low heat. Add poppyseeds amp; saute gently until lightly browned. Add salt amp; cayenne. Add the peels amp; fry until they are a medium-brown amp; crisp. Stir constantly: this will take anywhere up to 15 minutes.
Remove from heat amp; serve hot or at room temperature.