Put besan in a paper bag and add the potato peels. Close the bag tightly and shake 8-10 times until peels are evenly coated. Heat oil in a non-stick skillet over medium low flame. Add poppy seeds and saute until lightly browned, a few seconds. Add salt and red pepper. Add the peels and fry until medium brown and crispy, 10-15 minutes, stirring constantly (the peels will absorb the oil quickly but continue to fry them). Remove from heat. Serve hot or at room temperature.