Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated.

Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly: this will take anywhere up to 15 minutes. Remove from heat & serve hot or at room temperature.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"