To shallow-fry samosas, add about 1/2 inch of neutral oil to a large skillet and heat over medium-high heat. When sealing samosas, use a water and flour paste to close the spring roll sheets more tightly. Once oil has heated, add samosas to the pan and cook for 2-3 minutes per side, until golden brown and flaky. Monitor the heat to ensure the flaky spring roll wrappers don't burn. Once cooked, gently move the samosas to a cooling rack or a stack of paper towels to drain. Serve warm with raita dipping sauce!