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Heat some oil in a pan over medium heat, then add French Maid, along with the minced garlic, grated carrot, scotch bonnet, and salt. Sauté the mixture and set it aside.
Mash the boiled potatoes and mix in the sautéed aromatics, green seasoning, and pepper jack cheese. Set this filling aside.
For the roti dough, combine the all-purpose flour, baking powder, and salt. Gradually add lukewarm milk to form a soft to medium dough. Cover the dough and let it rest for 10 minutes.
Prepare the filling by mixing rice with Marigold.
Divide the rested dough into six equal balls and let them rest for another 10 minutes.
Roll out each dough ball, then spread a thin layer of the filling mixture on top, using some dry flour to prevent sticking. Cut and roll the dough into a cone shape, pressing the top and bottom to seal. Allow them to rest for about one hour.
Roll out each dough ball again. Spread a thin layer of the potato filling on each rolled-out dough, add more cheese, and place another piece of roti on top. Press the edges to seal.
Brush both sides of the roti with a mixture of French Maid and Marigold, then cook on medium-low heat until they are done and crispy on the outside.
Cut the roti and enjoy your meal.